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Cookbooks That Shaped Culinary Arts
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Apicius: De Re Coquinaria
Roman Empire, Unknown (attributed to Apicius), Foundation for modern European cooking
Le Viandier
Medieval Europe, Guillaume Tirel aka Taillevent, Standardized French cuisine
The Forme of Cury
Late Medieval England, The Master Cooks of King Richard II, Documented medieval feasting
Opera dell’Arte del Cucinare
Renaissance Italy, Bartolomeo Scappi, Detailed Italian cooking and Renaissance banquets
The Art of Cookery Made Plain and Easy
18th Century England, Hannah Glasse, Popularizing English recipes and practices
American Cookery
Post-Revolutionary America, Amelia Simmons, First American cookbook, adaptation of British cuisine to American ingredients
Modern Cookery for Private Families
Victorian England, Eliza Acton, Pioneering recipe format still used today
Le Guide Culinaire
Early 20th Century France, Auguste Escoffier, Codifying modern French cuisine
Larousse Gastronomique
20th Century France, Prosper Montagné with preface by Auguste Escoffier, The encyclopedia of French cuisine
Mastering the Art of French Cooking
Mid 20th Century America, Julia Child, Simone Beck, and Louisette Bertholle, Introducing French cooking techniques to the American audience
Il Cucchiaio d’Argento (The Silver Spoon)
Post-World War II Italy, Various authors, Comprehensive guide to Italian cooking
On Food and Cooking: The Science and Lore of the Kitchen
Late 20th Century, Harold McGee, Bridging the gap between science and cooking
Joy of Cooking
Great Depression-era America, Irma S. Rombauer, One of the United States’ most published cookbooks
The French Laundry Cookbook
Late 20th Century, Thomas Keller, Embodies the perfection of American haute cuisine
Essentials of Classic Italian Cooking
Late 20th Century, Marcella Hazan, Introduced Americans to traditional Italian cooking
White Heat
Late 20th Century, Marco Pierre White, Changed perceptions of chefs and restaurants
The Moosewood Cookbook
Late 20th Century, Mollie Katzen, Influential in vegetarian and natural foods cooking
The Tassajara Bread Book
Late 20th Century, Edward Espe Brown, Popularizing whole grain bread baking
Diet for a Small Planet
Early 1970s America, Frances Moore Lappé, Introduced the concept of complementary protein vegetariansim
Mastering the Art of Soviet Cooking: A Memoir of Food and Longing
Early 21st Century, Anya Von Bremzen, Historical narrative blending food and personal experience in the Soviet context
The Great Indian Cookbook
Modern India, Vikas Khanna, Explores the diversity of Indian cuisine
Nordic Cookery
21st Century, Magnus Nilsson, Highlights New Nordic Cuisine
Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking
21st Century, Samin Nosrat, Focuses on the fundamental elements of cooking
The Zuni Cafe Cookbook
Early 21st Century America, Judy Rodgers, Known for its sophisticated yet straightforward recipes
Mexico: One Plate At A Time
Early 21st Century, Rick Bayless, Sharing authentic Mexican recipes and food culture
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